Due to the pre-order’s readiness, I decided to tackle many recipes I hadn’t tried yet. One of them was brioche. Then, wat is brioche? I was inspired by the brioche my husband bought a few months ago, which I loved. I thought I would like to try making this famous French bread at home. It is essential to have heat because baking bread requires precision. The day I made the dough, it was great. It was warm and bright. Warm temperatures make the dough rise very.
Time Consuming French Brioche
Step to Make a Brioche
Mix the mixture evenly with a spatula. The dough will be quite sticky. Place the bowl in the mixer together with the cake mixture. Attach the dough hook and start mixing on medium speed for 10 minutes until the mixture is well blended. Reduce the rate to incorporate the butter into the mixture a little at a time. If the dough is still sticky, add one tablespoon of bread at a time. Once the dough is formed, cover it with cling film and leave it to rest for 2 hours until it doubles in size.
Open the cling film, then use a spatula or your finger and stir to release the air from the dough. Wrap the bowl with cling film and leave it in the fridge overnight. The next day, remove the chilled dough from the fridge and turn it out onto a floured surface. Divide the dough into equal-sized balls (I made 12 balls). Please place them in a prepared square baking tin and loosely cover them with cling film.
Instructions How to Bake a Brioche
For the first loaf, divide the dough into eight equal-sized balls, place them in a prepared baking dish and loosely cover with cling film. For the next loaf, form 5 balls of the same size, put them in another prepared baking tin, and cover with cling film. Leave the dough to rise for 2 hours before baking. Bake the buns and loaves for 30 minutes, or until golden brown on top. Beat together the remaining eggs, flour, sugar, salt, and vanilla flavoring. Beat until the mixture is thoroughly blended.
Reduce the speed while incorporating the butter and continue to mix at high speed to combine the batter. Punch the batter gently to release the air. Let the dough rest in the refrigerator overnight. Divide the dough into equal-sized balls and place them in the prepared baking tin. Next bread, the texture of these brioche rolls is tender. The next day, I used the brioche bread to make French toast. Delicious!